WHITE PAP FLOUR (Ogi-Baba)
Our Authentic White Pap Flour (Ogi-Baba) is traditionally made from white maize through a time-honored fermentation process that creates Nigeria's classic breakfast staple. The grains are washed, soaked, fermented for 2-3 days, wet-milled, sieved, and the starchy sediment is dried and powdered to create this smooth, white flour. When prepared, it produces a creamy, mildly sour porridge with a distinctive glossy appearance and silky texture. White pap flour is particularly valued for its neutral flavor profile that pairs well with various accompaniments such as milk, sugar, honey, or savory additions like akara and moi-moi. This flour is especially suitable for infants being weaned as the fermentation process breaks down complex starches into easily digestible forms and reduces anti-nutritional factors.
Nutritional Components (Per 100g)
Energy: ~350-360 kcal
Protein: 8-10g
Fat: 2.5-3g
Carbohydrates: 75-80g
Dietary Fiber: 2-3g
Ash: 1-1.5g
Calcium: 15-20mg
Iron: 2-3mg
Magnesium: 120-160mg
Phosphorus:200-280mg
Potassium: 300-400mg
Zinc: 1.5-2mg
Manganese: 0.5-1mg
Copper: 0.2-0.3mg
B Vitamins: Present
Key Benefits: Fermentation improves protein digestibility and mineral absorption, naturally gluten-free, gentle on digestive systems, suitable for weaning infants, provides sustained energy, and is low in fat.
Storage Instructions
Store in airtight containers in a cool, dry, well-ventilated area
Shelf life: 6-12 months at room temperature when kept dry
*Important:* Moisture is the primary enemy—causes mold and spoilage within days
Once mixed with water, refrigerate immediately and use within 24 hours
Store away from strong-smelling foods as pap flour can absorb odors
Ideal storage temperature: 15-25°C with relative humidity below 50%
Check regularly for insect infestation; sorghum-based versions may attract storage pests
